Roasted Corn and Poblano Chowder

2 poblano chiles, stemmed, halved lengthwise, and seeded

1 tablespoon vegetable oil, divided

6 ears corn, kernels cut from cobs (about 5¼ cups)

2 teaspoons salt, divided

1¼ teaspoons ( 1.25 teaspoons) black pepper, divided

4 slices bacon, finely chopped

1 yellow onion, finely chopped

2 cloves garlic, minced

7 cups ( 1645 ml) chicken broth

1 pound ( 453.59 g) red potatoes, unpeeled, cut into ½-inch chunks

¼ cup ( 59.15 ml) half-and-half

2 6-inch corn tortillas, torn into 1-inch pieces

1 tablespoon minced fresh cilantro

1 tablespoon lime juice

Queso fresco cheese, to garnish

Directions at browneyedbaker.com

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